Mix 11/2 cups
of sugar and the flour with the Ricotta cheese. Mix well until all
the sugar dissolves. Spoon one spoonful of this mixture into mini
muffin trays. Cover with aluminum foil. Bake in a 400 degree F oven
for about 45 minutes.
Bring the Half
and Half to a boil by simmering over low heat until the the
volume drops to around half of the original volume. Stir
frequently.
Add the
remaining 1/2 cup of sugar, cardamom powder, vanilla essence
and rose water to the Half and Half and mix well. Heat for a few
more minutes till all the sugar has completely dissolved. Add the
saffron threads.
Now add the
baked mini muffin rounds to the above mixture. Cool for a few hours
in the refrigerator. Serve Chilled. Garnish with the chopped
pistachio nuts.
